Dillröra

Dillröra is a Swedish condiment consisting of a dill-infused creamy base mixed with fresh dill, often used as a sauce or topping for fish dishes. The name literally means dill mixture. It is typically prepared by combining a dairy-based base—such as mayonnaise with sour cream or crème fraîche—with finely chopped dill and other seasonings, then letting it rest to blend flavors.

Common ingredients include mayonnaise and/or sour cream or crème fraîche, fresh dill, finely chopped red onion or scallions, lemon juice or white wine vinegar, and salt and pepper. Some recipes add a small amount of Dijon mustard, capers, or a touch of sugar. The dill is usually chopped finely and folded into the base.

Dillröra is widely used with cold fish dishes in Swedish cuisine, especially gravlax and smoked salmon, pickled herring, and shrimp sandwiches. It can also accompany boiled or new potatoes and served as a dip for vegetables or bread. The dish is typically prepared shortly before serving, then refrigerated briefly to allow flavors to meld.

Storage and variations: as with many dairy-based sauces, dillröra should be kept refrigerated and is best used within 2–3 days. It is highly adaptable; the dairy base can be swapped for yogurt or sour cream alone, and additional flavorings can be varied to taste.